<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Nelson, K. E.</style></author><author><style face="normal" font="default" size="100%">Allen, J. W.</style></author><author><style face="normal" font="default" size="100%">Schutz, H. G.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Effect of Grape Maturity, Sample Order, and Sex of the Taster on the Flavor Response of Supermarket Customers</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1972</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1972-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">86-95</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1972.23.2.86</style></doi><volume><style face="normal" font="default" size="100%">23</style></volume><issue><style face="normal" font="default" size="100%">2</style></issue><abstract><style  face="normal" font="default" size="100%">'Perlette' table grapes harvested at Indio, California, at 12-20° Balling (°B) and cooled immediately were flown to Chicago the next day. The cold berries were cut from the stems and separated with a graduated series of sugar solutions into maturity levels of 12, 14, 16, 18, and 20°B ± 0.5°B. The respecrive Balling-acid ratios were 11:1, 15:1, 17:1, 23:1, and 30:1. One berry of each level was presented to a customer in a Jewel Food Store in randomized order. A 9-point hedonic scale of 4 levels of "like" and "dislike" (extremely, very much, moderately, and slightly) and one of "neither" was feasible within the practical limit of 2-4 minutes per participant if the interviewer first established whether the response was "like" or "dislike", then the degree (extremely to slightly). For the 375 tasters interviewed acceptability increased markedly with °B. Further, tasters liked 20°B grapes more if they followed 12°B fruit, and disliked 12°B grapes more when they followed those of 20°B. Women showed a stronger dislike than men for lower-maturity berries, and at the same time a slightly stronger like than men for higher-maturity grapes.</style></abstract></record></records></xml>